There are a few things I keep in my back pocket for hectic weeknights, and paninis are one of them. I like to make all kinds of sandwiches. This is one of our recent favorites! It is full of melted cheese, citrus oil and a tasty herbed spread. It is also great when a slice or two of prosciutto or sliced ham is added in. What is your favorite weeknight dinner sandwich? —
ALMOND PESTO
1 cup basil leaves
1/3 cup almonds, not salted or roasted
1 garlic clove, peeled
4 tablespoons Parmesan cheese
1/4 cup good olive oil
OIL
1 cup olive oil
1 blood orange, zested and juiced
PANINIS
1 small loaf ciabatta
1 4-ounce log plain goat cheese
1 small head radicchio
INSTRUCTIONS
1. To make the pesto: Place the first four ingredients in a food processor and pulse until a fine paste forms. Scrape down the sides and with the processor on low, pour in the oil using a steady stream until the pesto forms. Set aside.
2. To make the oil: Pour the olive oil into a small bowl containing the orange zest and juice, stir until completely emulsified. Set aside.
3. To make the paninis: Slice the ciabatta into two pieces, then cut each piece in half. Brush one side of the bread with one or two tablespoons of pesto. Drizzle the other side of the bread one tablespoon of the olive oil. Slice half of goat cheese log into several pieces and lay them flat over the pesto. Then top that with radicchio and close the sandwich with the citrus olive oil bread. Cook on a panini press for about 10 minutes on low heat, or until the goat cheese is melted and the sandwich is heated through.
Kelsey Banfield, the Naptime Chef, will be releasing her first cookbook in March 2012. Titled The Naptime Chef: Fitting Great Food Into Family Life, the book will feature full-color photographs and plenty of mouth-watering naptime recipes. Stay tuned!
